Springtime Favorites at CVC

In April, we were lucky enough to help Mercy Hospital honor their nurses with a special event at Cellardoor Winery. We put together a big spread of some of our favorite dishes. Here are two that were the most popular…perfect for any springtime event!

 

Asparagus and Goat Cheese Tart

Ingredients

  • 3 1/2 oz Feta Cheese
  • 4 oz Cream Cheese
  • 1/2 cup Heavy Cream
  • 3 Eggs
  • Zest of 1 Lemon
  • 2 tbsp Parsley
  • 1/2 tsp Salt
  • Ground Black Pepper
  • 12-14 trimmed Asparagus Spears
  • Pre-cooked Savory Shortcrust Pastry Shell

Instructions

  1. Preheat oven to 375 degrees.
  2. Place feta and cream cheese in a food processor and beat to soften.
  3. Whisk in eggs, cream, lemon zest, herbs, and seasons until smooth.
  4. Arrange asparagus spears in a single layer in a cooked pastry crust.
  5. Pour cream and cheese mixture over asparagus.
  6. Bake until set, about 30 minutes

 

Banana Curry Sauce

Ingredients

  • 2 tbsp Coconut Oil
  • 1 Onion, diced
  • 2 Garlic Cloves, minced
  • 2 tbsp Curry Powder
  • 2 tbsp Brown Sugar
  • 2 tsp Ground Cumin
  • 2 tsp Ground Coriander
  • 1 tsp Turmeric
  • 1 tsp Dry Mustard
  • 1 tsp Salt
  • 1/2 tsp Ground Cinnamon
  • 1/4 tsp Black Pepper
  • 3 tbsp Red Curry Paste
  • 1 1/2 cup Coconut Milk
  • 2 Bananas

Instructions

  1. Heat coconut oil in sauté pan.
  2. Stir in onion and cook until transparent.
  3. Add in garlic and ginger and cook until fragrant.
  4. Sprinkle in curry powder, brown sugar, cumin, coriander, turmeric, dry mustard, salt, cinnamon, and pepper. Mix thoroughly.
  5. Add curry paste and coconut milk. Simmer for ten minutes.
  6. Slice bananas and add to mixture.
  7. Best served with seared scallops!